White Chocolate Cranberry Macadamia Nut Cookies
Indulge this Thanksgiving and Christmas with these White Chocolate Cranberry Macadamia Nut Cookies! They're chewy in the center and crispy in the edges - perfect for cookie exchange parties or a sweet home-baked treat!
Ingredients
- 2 ¼ cups all purpose flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 egg and 1 yolk
- 1 teaspoon vanilla
- 1 cup toasted macadamia nuts chopped
- 1 cup white chocolate chips
- ½ cup dried cranberries
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, cornstarch, baking soda and salt.
- In a separate bowl, using a mixer cream the butter, brown sugar and granulated sugar until light and fluffy.
- Mix in the egg, yolk and vanilla.
- A little at a time, mix in the dry ingredients until just combined.
- Fold in the macadamia nuts, white chocolate chips and dried cranberries.
- Cover the dough and place in the fridge for 2 hours.
- Working in batches, scoop dough onto the baking sheet about 2 inches apart.
- Bake for 8-10 minutes.
- Allow the cookies to cool on the baking sheet for 2 minutes.
- Transfer to a wire rack to cool fully.
Notes
To expedite the process, place the covered dough in the freezer for 30 minutes instead of the fridge.
Feel free to reserve 2 tablespoons of the macadamia nuts and white chocolate chips then press a couple of each into the top of the cookie dough ball before baking so there are some on top of the cookies.
Baking one batch a time on the center rack will provide the best results.
Allow the baking sheet to cool between batches or rotate 2 baking sheets.
Store the cookies in a covered container at room temperature for 5-7 days.
Serving: 1g | Calories: 200kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 136mg | Fiber: 1g | Sugar: 15g